Ingredients
Equipment
Method
Brown the sausage
- Brown Italian sausage in a large pot over high heat, then drain the fat. Keep it sizzling until the meat is browned and crumbly.
Build the flavor base
- Add the diced onion to the same pot and cook for 3 minutes. Stir occasionally until softened.
- Add the minced garlic and cook for 1 minute. Cook just until fragrant, not browned.
Simmer the soup
- Pour in marinara sauce and chicken broth, then add Italian seasoning and red pepper flakes. Stir until the seasonings are evenly distributed.
- Bring the mixture to a boil over high heat, then add the broken lasagna noodles. Submerge the noodles so they cook evenly.
- Boil for 10-12 minutes until the noodles are just tender, stirring occasionally to prevent sticking. Keep the boil active for best texture.
- Season with salt and pepper. Taste and adjust so the broth feels balanced.
Add the cheese dollop and serve
- Mix the ricotta, shredded mozzarella, and parmesan quickly to form a thick cheese mixture. Stir until combined into a spoonable dollop texture.
- Ladle the lasagna soup into bowls, then top with a large spoonful of the cheese mixture and fresh basil. Serve right away while hot and saucy.
Notes
Pro tip: keep the soup at a steady boil once the noodles go in, and stir every couple minutes to avoid sticking. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently, adding a splash of broth if it thickens. Freezing isn’t recommended because the noodles can soften too much. For a lighter option, use turkey sausage while keeping the same marinara and cheese dollop.